I have loved every reverse seared ribeye that I have grilled. I figured a reverse seared tri-tip could not be too bad… and yes… it turned out pretty damn good, so I am sharing it with you!

When picking out a good tri-tip roast, try to pick out the largest one you can find. When using the reverse sear technique, you want a nice thick steak, ideally at least 2 inches thick. This allows you to slow cook the tri-tip at 350 F for about one hour, and then sear the hell out of it for a few minutes on each side. Tri-tip is a regional cut of beef to some extent, more popular on the West coast. If you have trouble finding a good tri-tip, contact your local butcher ahead of time, or usually you can find them at Trader Joe’s, if you have one in town.

Useful Tools when Grilling a Reverse Seared Tri-Tip

How to Grill a Perfect Reverse Seared Tri-Tip

Pick out a nice large Tri-Tip, ideally over 3 lbs and 2″ thick.

Season Heavily with a Salty Peppery Rub. Let the rub marinate over night, loosely covered in the fridge. I used GGs tri-tip rub for this recipe, which I received from the Grill Masters Club. Check out my review of Grill Masters Club for more information on their services.

Setup your grill for indirect heat, at 300-350 degrees F. I use a webber kettle for my reverse seared tri-tips and ribeyes.

Place on the grill, away from the coals for about one hour, grill closed. Flip the tri-tip half way through. Monitor the internal temperature of the tri-tip steak and pull the tri-tip when it reaches 110 F.

Set the tri-tip aside and then leave the cover off the grill, allowing the coals to burn hot and wild.

Place the tri-tip steak back on the grill and sear for a few minutes on each side. You want the internal temperature to be close to 130 F for a nice medium rare steak.

Let the tri-tip rest for 10 minutes before slicing thin for serving family style or making delicious steak sandwiches.

I mentioned I used GGs Tri-Tip Rub for this Reverse Seared Tri-Tip. If you want to make your own rub, I would suggest using the same rub I use for my Reverse Seared Ribeye ……

1.5 Tablespoon Kosher Salt

1 Tablespoon Course Ground Pepper

0.5 Tablespoon Ancho Chile Powder

0.5 teaspoon Ground Cumin

You can use this rub on a lot of different meats with great results. I use it all the time on steaks and burgers and have also used it for chicken wings, legs, and thighs. Make this ahead of time and keep it in a spice jar to use as all purpose beef seasoning.

If you give this a try… let me know how it turns out in the comments section below or drop me a line on Facebook.

If you love a good steak, then you will wet your pants for this Reverse Seared Ribeye, seasoned with an awesome 4 ingredient rub and finished with parsley butter. I did not believe all the hype behind the reverse sear method, until I picked up a 2.5″ thick ribeye one Friday afternoon and gave it a try…. mind blown…. life changed forever. You will end up with a evenly cooked steak, medium rare throughout, with an awesome salty crust developed on the outside. I have been Reverse Searing Ribeyes a few times a month since the first voyage, and it is heaven every time.

Buying your Ribeye

For a perfectly grilled Reverse Seared Ribeye, you want a big thick steak. I will not go below 2″ in thickness and usually have the butcher cut a 2.5″ thick ribeye. You can expect this to weigh about 2 – 2.5 lbs depending on the source. I like to go to Fareway here in Iowa, as they do whatever you want and usually act happy during the process. Hy-Vee grocery…. not so much… they are not always thrilled to custom cut a fresh steak for me. Buy one 2.5″ thick ribeye for every 2-3 people depending on the crowd you are feeding.

The perfect Ribeye will have a good amount of fat marbling, but not huge portions of fat running through the steak. Try to avoid Ribeye’s with a large fatty area in the center… they do not cook up as well and make slicing up the steak more difficult. The steak below turned out pretty good. Ideally, I would like to see a little less fat in the center-left area, but it still turned out great.

If a nice Ribeye is not available, try a 2.5″ thick New York Strip or you could use this same method with a thick beef tenderloin.

What does Reverse Seared mean?

Typically, steaks are cooked over high heat for several minutes on each side until you reach the desired temperature. For me, I am shooting for 130 degrees F. However, this can be tricky as the temperature tends to jump pretty quickly over high heat if you are not paying close attention….

Tonight we are making a juicy steak house cheeseburger with sauteed onion and mushrooms…. and a tangy homemade steak sauce. This steak sauce is half-way between BBQ sauce and A-1 steak sauce in my mind. Not too sweet and not too salty. I love the flavor it brings to a burger, without being overwhelming. A perfect complement to any burger…. or steak for that matter! Make the sauce ahead of time and store in the fridge for 30 days.

To build a great burger I always go with 80/20 or 85/15 Ground Chuck from the actual butcher counter at the grocery store. If you just buy “ground beef”, you are not sure what you are actually getting. Go with the ground chuck for burgers and you will not be disappointed.

My standard burger is seasoned with seasoned salt and freshly ground pepper on both sides. You do not need a lot of the seasoned salt, just a light dusting on each side. I am a pepper fanatic, so I go a little heavier on the ground pepper. Press down with your hands after seasoning, so it sticks to meat when on the grill. When grilling cheeseburgers, always butter your bun before toasting on the grill. The added texture of a toasted bun goes a long way, telling your guests you know what you are doing on the grill.

Grilling Setup: I grill burgers over high heat. Temperature on the grill being above 500 degree. For 1/3 to 1/2 lb burgers, I shoot for 5 minutes a side. Then I flip one more time at the end before cheese to shed any excess burger juice.

When assembling, experiment with different techniques. I like to put lettuce beneath the bun, to keep it from getting soggy. Today I used smoked gouda cheese, sauteed mushrooms & onions, and our freshly made Homemade Steak Sauce. This is a two handed burger that will need a few napkins. If you give this a try, let me know how it comes out.

Instructions

Preheat your grill to high heat while you cook the mushrooms and onions. Temperature should be over 500 degrees.

Add onions to pan and saute for 10 min

Add mushrooms and saute for 5 min

Reduce heat to lowest setting while grilling

Form four 1/2 lb burgers. Burgers should be 1/2" thick. If they are too thick they will end up like meatballs.

Season both sides of burgers with seasoned salt and fresh ground pepper

Grill burgers for 5 minutes a side, flipping once. Press on the middle of the burger with you finger to get a feel for doneness. Burgers should be slightly firm in the center. Internal temperature should be around 135 F for a nice medium to medium rare burger.

Add cheese to burgers and place buns on the grill to toast them. Close the grill for 30 sec or so and you should be done!

Tonight we are making a herb garlic flank steak that is quick, easy, and delicious. If you follow Seared & Smoked, you will know that flank steak is one of my favorite cuts of meat. This is largely because it takes on flavor marinades quickly and ends up being a very tender steak when grilled properly.

The first step is to mix up the herb garlic marinade. This marinade is inspired by Chimichurri, which is a South American sauce that you typically eat with your steak when served. It requires a lot of fresh herbs, which is great during the growing season. This herb marinated flank steak can be prepared year round, which is very convenient. If you are not growing your own herbs, this recipe can save you a lot of money using items in your pantry, rather than spending $10 on required herbs at the store.

The key to starting the marinade is to mix up the dry ingredients in a bowl first and then add the 2 Tablespoons of hot water first. Let it sit for 5 minutes, and then add the vinegar and olive oil. The hot water will bring out the flavor of the herbs and the spice of the peppers, helping infuse the steak with all of the flavor we are looking for.

When prepared, spoon the marinade mixture on both sides of the steak and rub it into the steak with your hands. Then let the steak marinade for 1 hour. If in the fridge, pull out of the fridge 30 minutes before grilling. Just before throwing on the grill, I scrape off excess garlic & herbs from the marinade.

Grill for 3-4 minutes a side over high heat. My gas grill is at 600 degrees when grilling steak. Grilling times will vary depending on grill & temperature. Let the steak rest for at least 5 minutes before serving. Cut against the grain of the flank steak, slicing 1/2″ thick pieces for serving. You wind find this steak is….. Spicy, Herby, Tangy, Tender, and Delicious. Give this recipe a try and comment on how it turns out. I would love to hear your feedback. Enjoy!

Tri-Tip sirloin is a tasty affordable cut of meat that can feed a whole family. If prepared correctly it is tender, juicy, and bursting with flavor. This marinated version will send you back to your butcher for another Tri-Tip soon after you try it.

Because sirloin is not the most tender beef out of the package, we are going to marinate this tri-tip roast overnight to pack some tenderness and flavor into the roast. Before marinating, take the tri-tip roast out of the package and cut off any large areas that are primarily fat around the edges of the beef. Then, mix the marinade ingredients together in a large ziplock bag and submerge the tri-tip in the marinade. Place it in the fridge overnight, rotating it a few times if possible.

When ready to grill, fire up the grill to high heat, or over 500 F. Place the tri-tip directly over the hottest portion of the grill and grill each side for 5 minutes. This will develop a nice char on the meat.

Then turn down the grill to low (350 F) or place the tri-tip over indirect heat for another 5 minutes on each side. If your tri-tip is over 1.5 inches, then you may need to grill it longer at this lower temperature. The best way to check doneness is to take the temperature of the center with a meat probe or cut into the meat to check how red/pink the center is. I take my tri-tips off the grill at 120 degrees. When you are grilling over high heat and the cut of meat is not very thick, the temperature can change from 120 to 140 very quickly. Error on the side of more rare, as you can alway place it back on the grill.

After you pull the tri-tip roast off the grill, let it rest for 10 minutes before slicing the steak against the grain 1/2 inches thick. Crack some fresh pepper and sprinkle a little salt over the freshly cut steak and enjoy!

Tonight I am making one of my favorite flank steak recipes. It is quick, easy, and, most importantly, delicious every time. I am certifiably addicted to flank steak and this marinade elevates it to another level.

One great quality of flank steak is the ability to absorb marinade flavors quickly, making it a great weeknight meal or a good option when little planning is needed. You can throw the steak in the marinade when you get off work and have the steak on the grill an hour later.

OK, let’s get down to business.

The first step is to mix up the marinade. This is an Asian inspired recipe that enhances the natural flavor of the flank steak with a sweet and salty tangy goodness.

For 1-2 pounds of flank steak, mix up the following in a bowl:

2 Tablespoons Red Wine Vinegar

1 Tablespoons Worcestershire Sauce

1 Tablespoons Chinese Black Vinegar (found in the asian section of the supermarket… well worth the effort to find)

2 Tablespoons Soy Sauce

2 Tablespoons Brown Sugar

2 Tablespoons Olive Oil ( or any vegetable oil)

2 Tablespoons Water

1 Teaspoon Fresh Ground Pepper

Place the steak in a Ziploc bag or any vessel you have that will allow the steak to submerge in the marinade. In this case I am using a little glass dish shaped like a pie. I have never made a pie with it, but it has marinaded about 100 steaks.

Flank steak taking a 1 Hour Bath in the Marinade

Let the steak marinade at room temperature for 30 min and then flip it one time to allow the marinade to work evenly. Pull the steak out of the marinade after about an hour. You can leave it in the marinade for up to 2 hours, but leave it in the fridge for the first hour. After taking it out of the marinade, grind some fresh pepper on each side. You want to see the pepper develop a nice texture on the meat. This will help develop a nice flavorful exterior crust when grilling at high heat.

When you are marinating the steak, prepare the grill for high heat grilling. You want temperatures in excess of 500 degrees F. The hotter the better. My gas grill is usually at 600 degrees when I prepare this.

When your steak is marinated and ready to go at room temperature, throw that sucker on the grill. For an average flank steak that is 3/4 inch thick, you are going to want to grill each side for 3-4 min over high heat. The goal is to cook the steak to medium or medium rare temperature. If you like your steak medium rare, go with 3 minutes a side. If you like your steak more done, go with 4 minutes a side or more.

Whatever you start with, use a good timer (iPhone) and keep a record of your cooking time and temperatures. If you do not get it quite right the first time, keep your grill temperature the same and adjust your cooking times for your next grill out.

Always use a very hot grill for steak.

When you pull the steak off the grill you should have some nice grill marks and caramelization happening. If you do not, up the temp on your grill. This is what you are going for….

Let the steak rest for 5 minutes before carving and serving.

Perfect medium to medium rare flank steak.

Always wait 5 minutes before slicing 1/2 inch wide strips of beef. Always cut against the grain when serving Flank Steak or Skirt Steak. Depending on how much salt you like, you may want a light sprinkle of salt before serving. Enjoy!